traditional italian food?!

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Hey there!

Well since I am Italian, I hope I can help you out here...

Traditional foods really depend on the region of Italy, so here goes:

Northern Italy: The food is generally characterized by the less use of Olive Oil, tomato, Pasta, but it is by no means non-existent. Northern Italian cuisine is generally more of a country side cuisine, so you can imagine risotto and polenta! Also game or wild fowl such as rabbit, quail or grouse are popular. Seafood and shellfish are very popular on the coasts and rivers and streams provide carp and trout... A few examples...

Capriolo alla Valdostana is a hearty venison stew made with wine, vegetables and grappa...fonduta, a melted cheese dip of milk, eggs and white truffles (tartufi bianchi). Fine cheeses include Robiola, Caprini and Tumin electric, a white mountain cheese soaked in red peppers. Cardi alla Bagna Cauda is a dish of locally grown chard served with hot sauce, anchovies, garlic and white truffles. Other regional dishes include local game such as rabbit and boiled meat dishes like Vitello Tonnato (veal tongue) and ox tail. Grissino are thin and crispy breadsticks that have become popular throughout the country.

Minestrone alla Milanese, made with vegetables, rice and bacon. Risotto alla Milanese is a creamy dish of braised short-grain rice blended with meat stock, saffron and cheese. Other favorites include ravioli with a pumpkin filling from Montova, small quails with polenta from Bergamo. Osso bucco is a traditional main course of a knuckle of veal with the marrowbone intact and braised with rosemary and sage.

Ok enough about Northern Italy... Lets talk about Central Italy:

Much of what the rest of the world considers Italian food hails from the central regions of Italy. Velvety smooth olive oils, world-famous cheeses, savory cured meats and rich tomato sauces grace the tables of this sun-scorched . Beef dishes can be found more often here and the hills of Tuscan and Umbria are known for their wild boar. Both coasts share their love of locally caught seafood and the rugged interior is known for hearty mountain fare.

A few examples:

The region has a fine gastronomic reputation with stuffed pasta including the Tortellini of Emilia and the Cappelletti of Romagna, served with the famous Bolognese meat sauce (Ragu). The "king of all cheeses" Parmigiano-Reggiano has found its way into recipes around the world but its production is strictly enforced to ensure a continued tradition of quality. Pork products include Parma's famous Prosciutto, Zibello's time-honored Culatello, Bologna's Mortadella and the Zamponi (stuffed trotter sausage) of Modena.

Florence offers its famous "alla fiorentina" steak and specialties that include: Ribollita, a thick vegatable soup, Fagioli all'uccelletto (beans sauted in Garlic and Sage with tomatoes) and Fagioli al Fiasco with oil, onions and herbs cooked in a round bottle (fiasco) on a coal fire. Seafood cooking includes triglie (red mullet) and a delicious fish soup known as Cacciucco alla Livornese. Siena offers Panforte, a cake containing almonds, honey and candied fruit.

Norcia in the Apennine foothills is the home of Italy's best black truffles (tartufo nero), which are served over everything including local pecorino cheese. Many types of hand-made pasta like Strozzapreti (priest stranglers) are offered in a decadent black truffle sauce not easily found outside Umbria. Norcia is also home to excellent pork products such as their Prosciutto and various Salame. Besides delioucs home made fresh pastas made with egg, the region of Umbria is responsible for the production of much of the dried pasta consumed throughout Italy.

not exactly what the question is, but here is a guide to help describe the various regions.




The Flavors of Italy

Southern Italian cuisine:

Although historically poorer than other areas, southern Italy uses the bounty of the sea and the long growing season to add richness to humble ingredients. Dried pasta and olive oil are the stars here, along with light, crusty breads and cheeses like mozzarella and provolone. Tomatoes, eggplant and greens enrich sauces and stews, while meats like lamb and pork are used more sparingly.
Sample dishes: Pizza, Spaghetti alla Puttanesca, Frutti di Mare

Central Italian cuisine:

This area is best known for its rustic cuisine ... hearty bean soups, grilled meats and simple food not covered in sauces. Black truffles and mushrooms share the table with game and cured meats like salami and proscuitto. Thin shavings of Pecorino cheese made from sheep’s milk are served with meats, fruits and bread. Italy’s classic Chianti is the wine of choice.
Sample dishes: Pasta e Fagioli, Chicken Cacciatore, Beef Steak Florentine

Northern Italian cuisine:

Dishes filled with rice, polenta and risotto, paired with beef, veal and pork reveal this region’s connection to its French and Austrian neighbors. Dairy products are plentiful, and butter takes the place of olive oil in most recipes. Tomatoes are replaced with wine or broth for braising and stewing. Parmigiana Reggiano cheese, pesto and balsamic vinegar are regional favorites.
Sample dishes: Ossobuco, Risotto alla Milanese, Veal Scaloppini

The other posters have already given you some incredible foods and regional dishes, I'll tell you what italian food is for me (my family are from all over italy)

- Arancini (especially fried rice balls filled with cheese of Bolognese sauce)

- caponata aubergine dish

- Casata :) a delicious ricotta desert with candied peel among other things

- gnocchi - essentially potato like dumplings

-aubergine in breadcrumbs fried

- courgette flowers in a type of batter

- meatballs made with veal, pork and beef

Hope that helps a little :)

ravioli, manicotti, lasagna, spaghetti

ravoli